Guide to Prepare Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone in 23 Minutes for Family

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, air fryer sausage stuffed portobello mushrooms with provolone. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone is something that I’ve loved my whole life.

These Air Fryer Stuffed Mushrooms have become a crowd favorite around here. Tips for Making Air Fryer Stuffed Mushrooms: First, I suggest cooking the ground sausage in advance. Recipes » Air Fryer Recipes » Air Fryer Italian Stuffed Portobello Mushroom Caps.

To begin with this recipe, we have to prepare a few components. You can cook air fryer sausage stuffed portobello mushrooms with provolone using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone:

1. Make ready 4 Giant Portobello mushrooms
2. Take 3-4 fresh andouille sausage links, hot sausage, brats, etc
3. Make ready 8 slices regular or smoked provolone
4. Take Seasoning salt or seasoning of choice
5. Make ready Olive Oil

With its meaty texture, you can eat it many different ways: as a burger, in a wrap, or on a salad. This air fryer portobello mushroom is everything you want when you make it into a burger: flavorful, juicy, messy! These Sausage Stuffed Portobello Mushrooms are a delicious low carb dinner! A savory sausage tomato sauce topped with gooey, melty cheese on top of an umami portobello mushroom!

Instructions to make Air Fryer Sausage Stuffed Portobello Mushrooms with Provolone:

1. Wash mushrooms and let drain on paper towel 5-10 mins stem side down.
2. Remove sausage from casings and cook in a medium heat skillet, breaking sausage up as it cooks and is cooked thru. Drain any fat.
3. Lightly spray top and bottom of mushrooms with Olive Oil. I brushed some of the sausage fat as I used Bastille sausage which is spicy.
4. Season mushrooms with choice of seasoning. I used Lawry 's seasoning salt.
5. Lightly spray air fryer rack with Olive or Sausage fat. Insert rack in fryer.
6. Place mushrooms', stem side up, on top of rack Spoon sausage onto mushroom cap. Top with one slice of cheese each. May have to do some adjusting to avoid flying cheese in the fryer.
7. Cook 8 minutes. Add 2nd piece of cheese and cook another 2-3 minutes or to your desired doneness. Serve and enjoy!

Crumbled Italian sausage, sun-dried tomatoes, fresh basil and melted provolone cheese combine to a make a delicious "stuffing" for balsamic-roasted portobello mushrooms. Add some garlic bread and a tossed salad and you have a complete, easy meal. Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food. Stuffed Portobello Mushrooms topped with marinara, sautéed spinach, and crispy panko goat cheese medallions. A delicious and easy vegetarian stuffed It has been nearly four years since I shared these amazing stuffed portobello mushrooms with you.

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